Please use this identifier to cite or link to this item: http://hdl.handle.net/10299/355
Title: The Top Chef Dysphagia Challenge
Authors: Butler, Jillian
Keywords: success story
research
Debbie Bonfield
Top Chef
Dysphagia
Baycrest
interprofessional
interdisciplinary
Issue Date: Aug-2016
Abstract: Today’s consumers are smart, and now it’s widely accepted that the food we eat directly helps (or hurts) our health. But what happens when this crucial piece of everyday life—mealtime— becomes incredibly difficult? Dysphagia is the medical term for when someone has trouble swallowing, usually because of a problem with the mouth, throat or esophagus (the muscular tube that moves what you swallow safely into your stomach). It can have many causes, including multiple sclerosis, muscular dystrophy, Parkinson’s disease, stroke or brain injury, but the result is almost universal: eating becomes a painful, difficult chore. Those who suffer from dysphagia are often put on special diets, with easy to swallow foods like puréed or minced dishes. While this is wonderful for ensuring patients safely get the nutrition they need, it can be underwhelming for the patient’s palate and most importantly, their dignity. This was the inspiration for a non-traditional field education placement between George Brown College and Baycrest Health Sciences.
Description: Success story in .pdf format
URI: http://hdl.handle.net/10299/355
Appears in Collections:Community Services and Health Sciences

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